Milk Rice Arancinni

Milk Rice Arancinni


Suwandel Rice 100g

Water 400 ml

Almond Flakes 25g

Coconut Milk 250 ml

Virgin Coconut Oil (Vegetable Oil) 500 ml

Salt to Taste

Eggs 4 whole

Bread Crumb 100g

Desiccated Coconut 100g

Parmesan Cheese, Grated 40g



- Add rice and water in a pot and bring to boil. Lower the heat. Cover and cook.

- Once rice is cooked. Mix in the Coconut Milk and cook further until thick.

- Set Aside and cool. Once cooled mix in Parmesan and Almond Flakes

- Roll Rice mixture into small balls and place in refrigerator for 10 minutes.

- Now break eggs into a bowl and whisk. In tray place bread crumbs and desiccated coconut.

- Take out the balls and dip one into Egg mixture and then into Crumb mixture. Repeat this process until all of the balls

are crumbed.

- Heat oil in a pot and deep-fry balls until golden brown and crispy

- Take out. Season and serve immediately.


TIP – Mix Kata Sambol with Mayonnaise and use as a dipping sauce.

Posted by Saaraketha Organics


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